White Sauce

                           Milk              Butter            Flour

     THIN               1 c.              1 tbsp.           1 tbsp.
     MEDIUM          1 c.              2 tbsp.           2 tbsp.
     THICK             1 c.              3 tbsp.           3 tbsp.

Melt butter or margarine. Blend in flour thoroughly. Add liquid very slowly, stirring constantly. Cook over boiling water until thick. Stir in desired seasonings. (Or cook over direct medium heat until thick.)


THIN           Use as base for soups.
MEDIUM      Use for creaming vegetables, meat or fish.
THICK         Use as base for croquettes.

NOTE:         When using cornstarch instead of flour, use in the ratio of 1/3. That is,
                  use 1 tsp. cornstarch in place of 1 tbsp. flour, etc. Cornstarch requires
                  longer cooking than flour. A quickly cooked cornstarch mixture will have a raw taste.

                  THIN                    MEDIUM                  THICK

             Cream soups             Creamed meats or        Creamed meats or vegetables
                       Vegetables

                                               Scalloped dishes

                       Scalloped dishes  

                                               Gravies or sauces where thick

                       Gravies or Sauces       sauce is desired.

                       (About the thickness   (Has considerable body and spreads
                       of heavy cream)         rather than runs.)



EXTRA THIN                                      EXTRA THICK
1/2 tbsp. flour                                 4 tbsp. flour
or                                              or
1/2 tsp. cornstarch                            4 tsp. cornstarch
1 tbsp. butter                                  1 tbsp. butter
1 c. milk or liquid                            1 c. milk or liquid

Cook as above.                                  Cook as above.
For thin cream soups.                          Use for:
                                                     croquettes
                                          soufflés
                                          blanc mange & similar puddings           

                                       (Makes a paste when cold.)